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Introduction
FSSC Course Introduction
Introduction
International Efforts in Food Safety
Quality and Food Safety
Definitions of Food Safety Management System (FSMS)
Food Safety Codes and Standards
Food Safety & Process-Related Terminologies
Food Safety Definitions
3) ISO_TS 22002 & FSSC v5.1 Requirements
FSSC 22000 v6 Key Changes and Enhancements
ISO 22000 Overview
Understanding the food organization and its context
Internal & External Issues
Interested parties – Who qualifies
Scope of the Food Safety Management System (
Support Functions (Clause - 7)
Organization’s Resources
Control of Externally Provided Processes, Products & Services
Internal communication & Documented Information
Operations
Performance Evaluation & Improvement
Management Reviews
Clause Improvement
Hazard Analysis & Critical Control Points (HACCP)
What is HACCP
Principles of HACCP Development
Building a HACCP System
Corrective Actions
HACCP for Food Safety Certification Programs
FSSC Audit & the PDCA Model
Features of Audits
Conformity and Non-Conformity
Audit Types and Goals
Preparations for Auditing
Pre-Audit & Audit Objectives
Audit Plan, Scope and Team
Audit Preparation and Team
Systems and Documentation
Audit Reporting
PDCA Model
Course Assessment
Food Safety Systems Certification (FSSC) 22000 Implementation and Internal Auditor Certification Course